Flavour Savour: Pandan Waffle

You won’t stop waffling about this one

Introducing 2024’s first Flavour Savour: Pandan Waffle!​ Roasted with the frothers in mind (any milk choice will do), book your taste buds on the next Jetstar flight outta Sydney - they’re headed to South-East Asia. With tasting notes of pine lime ice-cream, coconut cream and melons you’ll have the ultimate breakfast all wrapped up in one; coffee and waffles.​

I know what a waffle is but, what is Pandan?

Pandan is a tropical plant widely used in Southeast Asian cooking for its distinct flavor and aroma. Its long, narrow leaves offer a unique combination of sweetness reminiscent of vanilla and hazelnut, subtle floral notes, and a nutty undertone, all while contributing a refreshing, herbal quality to dishes. Often paired with coconut, pandan adds a delightful complexity to desserts, beverages, and savory dishes, making it a key ingredient in the region.

In this coffee enjoy these pandan notes, paired with coconut, melon and the classic lightly caramel sweet notes of a waffle - all wrapped up in one delicious coffee reminding us of the classic Southeast Asian dessert… Pandan Waffle.

How do they do it?

Green beans get their flavours during fermentation. First up, a bit of the "mother culture" is taken to create a new "starter culture", like in baking. This culture is fed with the blend of fruits, spices or herbs alongside a sweetener. This fruit or herb blend encourages the flavour-focused microorganisms in the culture, while the sweetener energizes the fermentation. The starter culture is then added to the fermentation tanks with the green beans for 150 hours. During fermentation, these flavour agents mix it up with the beans, giving them a unique taste. The process is watched closely, with temperature, humidity, and time all kept in check. Once fermented, the beans get a rinse to remove any excess, then they're dried and stored till they're ready for roasting.

Toby's roasters then roast each one individually and uniquely to bring out the flavours. They then blend different ratios of each flavour to bring you the Flavour Savour series that you know and love. For Pandan Waffle, our roasters blended in 50% melon coffee, 35% Tropical, and 15% peach syrup, where together, they taste like you're drinking a pandan waffle.

Click here to learn more about the work that goes into bringing you this coffee, from Rodrigo and his family coffee farm, Monteblanco in Colombia.

Come Try Pandan Waffle

Newcastle Tasting Event

Join us on 12th April at LEDA Gallery, to try the latest edition of Toby’s latest Flavour Savour: Pandan Waffle. Enjoy affogatos featuring a Pandan ice-cream from Newcastle local restaurant Scottie’s and Signature cocktails featuring Toby’s Not Hot Coffee range. Spots are limited so be sure to get your tickets below.

Recipe Card

Click here to download the recipe card.